I think we’ve discovered another family favorite today. :D I first saw a banana chiffon cake recipe a few years ago but I never did get around to trying it. Then recently, I came across another banana chiffon recipe, this time in Martha Stewart’s new cake book – Martha Stewart’s Cakes. It renewed my interest once again and I was determined to make it. Instead of Martha’s chiffon recipe though, I used my own go-to chiffon cake recipe and modified it slightly to add a banana. Now, who would have thought one banana could flavor an entire chiffon cake? The result was amazing! The cake was moist, tender, and light (the way a chiffon cake should be) and the banana flavor was clean and not overwhelming…it was just absolutely perfect! We honestly did not know what to expect and were simply bowled over by how delicious this cake is. Give it a try – you’ll be amazed as well. Happy Baking!
1¾ cups all-purpose flour
1¼ cups sugar, divided
1 tablespoon baking powder
½ teaspoon salt
6 extra-large eggs, separated
½ cup mashed banana (from 1 ripe banana)
½ cup water
½ cup vegetable oil
1 teaspoon vanilla extract
½ teaspoon cream of tartar
Confectioners’ sugar (optional)
- Adjust oven rack to the middle position and heat oven to 350ºF.
- Whisk flour, ½ cup sugar, baking powder, and salt together in a large bowl.
- In a separate bowl, whisk egg yolks, mashed banana, water, vegetable oil, and vanilla extract together.
- With an electric mixer, whip egg whites and cream of tartar on medium-low speed until foamy. Then increase mixer speed to medium-high and whip the whites until soft mounds form. Gradually add the remaining ¾ cup sugar and continue to whip until stiff peaks form.
- Whisk egg yolk mixture into flour mixture until smooth. Fold ⅓ of the whipped egg whites into the batter with a large rubber spatula until combined. Then carefully fold in the remaining egg whites.
- Pour batter into an ungreased tube pan and bake for 50 to 55 minutes or until a toothpick inserted into the center comes out clean. Invert cake pan and let cake cool completely. To remove the cake, run a small, thin-blade knife around the edge (including around the tube) and bottom of the cake and gently tap to loosen it. If desired, dust the top with confectioners’ sugar right before serving. Enjoy.